FT Vol.48(2)

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Browsing FT Vol.48(2) by Author "Zynudheen, A.A."

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    Effect of chitin and chitosan on the physicochemical quality of silage Based fish feed
    (Society of Fisheries Technologists (India), Cochin, 2011) Zynudheen, A.A.; Ninan, G.; Mannodi, S.B.
    Silage made from the filleting waste of rohu, Labeo rohita was used for the preparation of palletized fish feed. Three sets of feeds were prepared viz., control and two lots incorporated with chitin and chitosan respectively. Chitin and chitosan incorporated feeds were prepared along with the control. The biochemical and physical properties viz., durability, stability, sinking rate and leaching of the feeds were studied. The loss during stacking was found to be minimum in samples incorporated with chitin and chitosan while higher loss was observed in the case of control, indicating that chitin and chitosan have better binding property (p<0.05). The stability of feed was significantly higher (p<0.05) in the case of chitin and chitosan incorporated samples when compared to control indicating that both chitosan and chitin improved the stability when added at 2% level in feed. Pellet durability was also better in chitosan incorporated samples. Incorporation of chitin and chitosan was found to reduce the leaching of the pelletized feed. The control feed showed maximum leaching of protein (5.04 mg lOOg super(-1)) after 15 min in water but in the case of chitosan incorporated feeds leaching of protein for the corresponding period was marginal (0.82 mg 1OOg super(-1)). The feeds contained essential amino acids indicating that high quality fish feed can be prepared from fish waste silage.
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    Effectiveness of spices on the quality and storage stability of freeze-dried fish balls
    (Society of Fisheries Technologists(India),Cochin, 2011) Ninan, G.; Zynudheen, A.A.; Regina, M.; Joseph, A.C.
    Five different freeze-dried fish ball samples were prepared from the cooked mince of snapper (Pristipomoides multidens) incorporated with spicesviz., curry leaf (Murraya koenigii S.), mint (Mentha spicata L.), turmeric (Curcuma longa) and a mixture of ginger (Zingiber officianale), garlic (Allium sativum L.) and pepper (Piper nigrum) with known antioxidant properties. The samples were packed and kept in ambient conditions to assess the antioxidant property of the spices and the storage stability. The evaluation of oxidation indices viz., thiobarbituric acid and free fatty acid values revealed that there was marked protective effect in samples incorporated with spices during storage. Incorporation of spices retarded the rate of oxidation of PUFAs in the samples. A combination of the spices was found to have an added advantage in terms of their synergistic effect against oxidation and in enhancing the taste. There was a gradual decrease in the antioxidant activity as storage time progressed. The control samples had a shorter shelf life when compared to spices incorporated samples.